VeganVegetarianDairy-FreeNut-FreeSoy-FreeEgg-Free
Vegan Chickpea Shawarma Wraps
Roasted spiced chickpeas rolled into flatbread with salad and tahini.
25 min4 ServingsEasy
Ingredients
Everything you'll need for this recipe
canned chickpeas2 cans
flatbreads4 pieces
tahini0.33 cup
lemon2 whole
ground cumin2 tsp
smoked paprika2 tsp
ground coriander1 tsp
romaine lettuce4 cups
cucumber1 medium
red onion0.5 whole
olive oil4 tbsp
salt1.5 tsp
Steps
1
Heat the oven to 425F and drain and dry the chickpeas thoroughly.
2
Toss them with 3 tablespoons oil, the cumin, paprika, coriander, and salt.
3
Roast 25 minutes, shaking the pan once, until crisp at the edges.
4
Whisk the tahini with the juice of one lemon and cold water until pourable.
5
Shred the lettuce, slice the cucumber and onion, and dress with the second lemon.
6
Warm the flatbreads, pile on the chickpeas and salad, drizzle tahini, and roll up.
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